Portabella Sammy Recipe
Beer+Tempura Battered Shroom / Mashed Avocado / Jicama / Thai-Chili Slaw / Fresh Jalapeño / Vegan Sriracha Aioli
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Tempura Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, salt, and black pepper. Gradually whisk in the beer until smooth. Set aside.
- 2
Batter and Fry the Portabella Mushrooms
Heat oil in a deep frying pan over medium heat. Dip each portabella mushroom in the tempura batter, allowing excess to drip off, then carefully place in the hot oil. Fry until golden brown, about 4-5 minutes on each side. Remove and drain on paper towels.
- 3
Make the Thai-Chili Slaw
In a large bowl, combine the shredded cabbage, shredded carrot, rice vinegar, and lime juice. Toss to coat and set aside to marinate for about 10 minutes.
- 4
Prepare the Avocado Spread
In a small bowl, mash the ripe avocados with a fork until smooth. Add a pinch of salt and mix well.
- 5
Make the Vegan Sriracha Aioli
In a separate bowl, mix the vegan mayonnaise with Sriracha sauce until fully combined.
- 6
Assemble the Sammy
On a serving plate, spread a generous amount of mashed avocado on the bottom half of a bun. Place a tempura-battered portabella mushroom on top, followed by a scoop of jicama, a portion of the Thai-chili slaw, and a few slices of fresh jalapeño. Drizzle with the vegan Sriracha aioli and top with the other half of the bun.
- 7
Serve
Enjoy your Portabella Sammy immediately while it's hot and crispy!
